1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1" slivers
3 ea Asparagus tips, cut into
-- 1/2" pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea Dried bean curd sheets,
-- soaked for a few minutes
1 tb Flour mixed with 1 tb water
6 tb Vegetable oil
Cover rice with warm water & soak for 30 minutes.
Drain. Line the inside of a steamer with a damp
cheesecloth. Place rice on cheesecloth. Then cover &
steam the rice over boiling water for 30 minutes. Set
aside.
Meanwhile, cover mushrooms with warm water & soak for
30 minutes. Drain well. Cut off & discard stems.
Thinly slice caps. Set aside.
Place a wok over high heat till hot. Add oil,
swirling to coat sides. Add garlic & cook, stirring
for 10 seconds. Add carrot & asparagus & stir fry for
2 minutes. Add reserved mushrooms, bamboo shoots,
nuts, dates, onions, hoisin sauce, soy sauce, rice
wine or sherry & sesame oil. Stir fry for 2 minutes.
Add rice & mix well. Transfer to a bowl & set aside.
To make rolls, spread about 2 heaping tablespoonfuls
of filling diagonally across a bean curd sheet. Keep
remaining sheets covered to prevent drying. Fold
bottom corner over filling to cover, then fold over
right & left corners. Roll over once to enclose
filling. Brush sides & top of triangle with flour &
water mixture. Fold over to seal. Cover filled rolls
with a damp cloth while preparing the rest of the
rolls.
Place a non-stick frying pan over medium heat. Add 1
to 2 tb oil. Add rolls two at a time & cook for 2
minutes on each side, or till golden brown. Transfer
to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.
